Welcome to The WERKin' Mommas™️ food blog, where we're always eager to bring you delicious recipes that will make your taste buds dance with joy. Today, we're diving into the world of classic Italian cuisine with a homemade Fettuccine Alfredo recipe that will leave you craving more. Forget about store-bought sauces; we're about to take your pasta game to a whole new level! So, roll up your sleeves, grab your favorite cookware (I used my Viking sauté pan & stock pot), and get ready to create a culinary masterpiece with this homeade fettucine alfredo!
My daughter said I was on "Gordon Ramsey level" cooking and this is the best pasta I've ever made.
The sauce is made using butter, garlic, and cream cheese first. Whisk it for a few minutes until it's blended then add heavy cream, little by little, until it blends. Turn the heat up to warm it and add seasoning. Once it starts to boil around the edges, start gradually adding the pecorino romano cheese and whisk to blend. Then add the parmesan cheese and a little more seasoning, according to my daughter. I also added some sundried tomatoes because...I add them to almost everything.
Kid-Approved Creamy Fettucine Alfredo
Here's what you need to make this delicious Alfredo. Most of this stuff I had at home because I was supposed to make this a week ago. I grabbed fresh parsley from the store earlier today while I grabbed fruit for the kids' breakfast tomorrow and flowers since my blue hydrangeas were wilting.
1 pound fettuccine noodles
½ cup unsalted butter
2 cloves garlic, minced
4 ounces cream cheese, softened
1 cup heavy cream
Salt and pepper to taste
1 cup Pecorino Romano cheese, grated
1 cup Parmesan cheese, grated
Sundried tomatoes (optional)
Fresh parsley, chopped
Cooking Instructions for Homeade Fettucine Alfredo
This recipe took about 45 minutes. I boiled the pasta water while I made the Alfredo and sat the steam-in-bag green beans in the microwave to be ready to go. I also cooked the salmon in the airfryer in between whisking the Alfredo. It wasn't too strenuous and I enjoyed experimenting with the flavor of the sauce. I'lll never buy Alfredo jars from the store again!
Begin by preparing the homemade Alfredo sauce. In a large saucepan over medium heat, melt butter and minced garlic. I actually ran out of minced garlic and used garlic powder instead and it was still super good. Sauté a few minutes until fragrant.
Add the softened cream cheese to the sauté pan and whisk until smooth and fully blended with the butter and garlic. Gradually pour in the heavy cream while continuing to whisk. This step ensures a smooth, creamy texture. Increase the heat to warm the mixture, but avoid boiling.
Season the sauce to your liking. I used Old Bay, black pepper, smoked paprika, more garlic powder, and onion powder. Remember, you can always adjust the seasoning later if needed.
Once the sauce starts to bubble around the edges, begin adding the grated Pecorino Romano cheese. Whisk continuously to blend it smoothly into the sauce. Add the Parmesan cheese and continue whisking until both cheeses have melted completely, creating a luscious, velvety texture. Taste and adjust the seasoning if desired.
Optional: If you're a fan of sundried tomatoes like me, now is the time to add them to the sauce. They will add a burst of tangy flavor and a pop of color to your dish.
Meanwhile, bring a large pot of water to a boil. Add a generous amount of salt and a drizzle of olive oil to prevent the pasta from sticking. Cook the fettuccine noodles according to the package directions until al dente.
While the pasta is cooking, steam some green beans for a healthy side dish or cook salmon filets in the air fryer for a protein-packed addition to your meal. Season the salmon to your liking and cook it at 390 degrees Fahrenheit for 7 minutes. Spray it with olive oil cooking spray and continue cooking for an additional 10 minutes until perfectly flaky and seasoned.
Once the fettuccine is cooked, drain it and transfer it directly into the saucepan with the Alfredo sauce. Gently toss the pasta in the sauce until it is evenly coated and infused with its creamy goodness. Now, it's time to assemble the dish. Transfer the Alfredo-coated fettuccine to a beautiful serving dish, such as a Williams Sonoma enamel pan, for an elegant presentation.
Carefully place the cooked salmon filets on top of the pasta, allowing the sundried tomatoes to peek through and add a burst of color.
Sprinkle freshly chopped parsley over the dish, like confetti, for a vibrant finishing touch.
As a delightful accompaniment, slice a baguette from the bakery and spread garlic butter on top. Bake it at 375 degrees Fahrenheit for 5 minutes until golden and aromatic.
It's giving Masterpiece vibes!
Congratulations, Momma! You've just created indulgent, culinary magic Alfredo sauce right in your own kitchen. Remember, the key to success is taking your time with the Alfredo sauce, whisking it until it's perfectly blended. Combine it with fettuccine, wild-caught salmon filets, and vibrant sundried tomatoes for a meal that will leave everyone at the table asking for seconds.
We would love to see how you make your Alfredo sauce. Snap a picture or video and share it on your socials, tagging us @WERKinMommas and using the hashtag #WERKinMommas. Don't forget to tell us what you and your family thought of this recipe. Your creations and feedback mean the world to us!